Ham and Cheese Pockets

We served ham for Easter, and so we have lots of it left over! I had to come up with some way to use it, and thought these sounded pretty good. They are very similar to the Hamburger and Onion Stuffed Bread recipe I already have on here. Really, there are lots of variations on this same theme. What’s your favorite?

This recipe makes a large amount. I usually use two or three pans, cook one and freeze the rest. That way you get two or three dinners out of your work!

  • French Bread Dough (I used this recipe and substituted a bit of whole wheat flour for the white. Any of your favorite pizza dough would work equally as well.)
  • 3-5 cups diced ham (Leftover ham is great, but deli ham would work, too.)
  • 6-8 cups cheese, shredded (Swiss, sharp cheddar, mozarella, parmesean, etc.)

Prepare the French Bread dough through the first rising step.

Spray a clean surface with cooking spray, or coat with flour. Roll out your dough (about 1/4 inch thick) and it cut into 2-3 inch squares with a pizza cutter. Coat two 8×8 pans (or a 9×13) with cooking spray. Place about 1-2 tablespoons ham in the middle of each square and top with 1-2 tablespoons of cheese. Pull the four corners together. Seal the seams by pressing them together, and place the bread seam side down in the pan.

Bake for about 20-30 minutes. Check the rolls after 18-20 minutes and then continue cooking until they are browned on the top. Spread a little butter on the top of the baked bread, if desired.

Serve with some homemade ranch dressing.

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